The Logan Moffitt Viral Cucumber Salad

Paper-thin cucumber shaken in a container with a savory Asian dressing — crisp, hydrating, umami.

10 min · 1 servings

Ingredients

• 1 English cucumber (sliced paper-thin, preferably with a mandoline)
• 1 tbsp Soy sauce (or Tamari)
• 1 tsp Toasted sesame oil
• 1 clove Garlic (grated)
• 1 tsp Toasted sesame seeds
• ½ tsp Rice vinegar
• A pinch of MSG (optional)

Method

1. Slice the entire cucumber into a container with a tight-fitting lid.
2. Add the soy sauce, sesame oil, grated garlic, rice vinegar, sesame seeds, and the MSG if using.
3. Put the lid on and shake vigorously for 15–20 seconds, until the slices are bruised and coated.
4. Eat straight out of the container with chopsticks.

Chef's tip: A mandoline is the whole recipe — thick slices will not take the dressing the same way

From The Edible Codex · 261 recipes